September 28, 2012

The Autumn Stew

A Day in Autumn

Private Residence in our little New England Village

We often spent weekends, exploring new places while living in Maine. Autumn is the most glorious time of year in New England, so this particular day, we decided to drive through the country and explore the Ossipee Mountain Park and the Roaring Falls in New Hampshire.

I would pass this home often driving to our little grocery.
Was this not the most beautiful tree ever?

Here is Darling during our day of hiking by the stream at the Ossipee Mountain Park. The leaves were falling, the air was cool and the mountain stream was roaring through the woodlands!

A quiet pathway through the woodlands
It is such a good thing for your spirit to lose yourself in nature.....

The Roaring Falls....they weave throughout the mountains and the trails....a perfect spot to rest and enjoy some freshly made granola. You want to just linger and enjoy the day...alone in your thoughts.

Me under the waterfall....

Rather romantic

We picked up leaves along this path.....
I later placed them in our kitchen window back at
The Maine House as a reminder of  this beautiful day

I am so thankful that we made a good memory that day..just Darling and I....

Now for the good stuff!

This stew is sinfully delicious! It is fragrant and hearty!
You will find it is a perfect dinner for one of those
 cool Autumn Saturday nights!


Bratwurst and Butternut Squash Stew
1 tablespoon olive oil
Three Bratwurst Sausage
1 medium yellow onion, diced
4 medium garlic cloves, thinly sliced
 salt and coarsely ground pepper to taste 
1 pound butternut squash, cut into 1-inch pieces
10 ounces baby red potatoes, cut into small chunks
3/4 teaspoon caraway seeds
1 (28-ounce) can diced tomatoes (do not drain)
3 cups water
6 ounces fresh baby spinach

Heat the oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside.

Return the pan to medium heat, add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add the squash and potatoes and cook until the potatoes are just starting to brown, about 5 minutes. Stir in the caraway and cook until fragrant, about 30 seconds.

Add the tomatoes (with juices) and water and bring to a boil. Reduce the heat to low and simmer until the vegetables are fork tender, about 45 minutes to 1 hour. Slice the reserved sausage into

1/2-inch rounds and add it to the pan along with the spinach. Cook until the sausage is heated through and the spinach is wilted, about 2 minutes.

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